Sweet Biscuit with Fresh Strawberries

Sweet Biscuits

1. Preheat the oven to 375°F. Keep the diced butter refrigerated until ready to use.
2. In a large bowl, combine the flour, 3 tablespoons of the sugar, baking powder, and salt.
3. Add the cold butter and cut it into the flour mixture with a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Gradually add the buttermilk, stirring just until the dough comes together.
5. Turn the dough onto a lightly floured surface and gently pat into a 1-inch-thick round. Cut into 8 biscuits with a 2½-inch biscuit cutter and place on a baking sheet.
6. Brush the biscuit tops with heavy cream and sprinkle with the remaining 4 tablespoons sugar.
7. Bake for 15–20 minutes, until lightly golden. Transfer to a wire rack and cool to room temperature.

Strawberries

1. Toss the sliced strawberries with 2 tablespoons sugar. Let stand for about 5 minutes, until the berries begin releasing their juices.

Whipped Cream

1. Prepare the whipped cream: In a chilled bowl, whip the heavy cream while gradually adding the sugar and vanilla. Continue whipping until firm, creamy peaks form. Refrigerate until ready to serve.

Orange Custard Sauce

1. Prepare the orange custard sauce: In a heavy-bottomed saucepan, combine the cream, half of the sugar, orange zest, and vanilla bean, if using. Heat over medium heat until small bubbles begin forming around the edges. Do not boil.
2. In a separate bowl, whisk the egg yolks with the remaining sugar. Slowly whisk about half of the hot cream into the yolks to temper them.
3. Slowly pour the tempered yolk mixture back into the saucepan, stirring constantly. Cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon.
4. Strain the custard into a clean container. If using a vanilla bean, scrape the seeds into the custard and discard the pod and strained orange zest. If using vanilla extract, stir it in after removing the custard from the heat.
5. Cool the custard immediately over an ice bath, then cover and refrigerate until chilled.

To Serve

1. Split each biscuit in half. Spoon strawberries and their juices over the bottom half, add a dollop of whipped cream, and replace the biscuit top. Spoon chilled orange custard sauce around the biscuit and serve.

Notes

• The orange custard sauce can be made ahead and refrigerated for 2–3 days. It’s also versatile beyond this recipe and pairs especially well with rich chocolate desserts.